It didn't stop me from ordering the same pork lard rice with fried egg the next day too! I commented to Alex that should it be my last day alive, this unassuming pork lard rice would be amongst the dishes I would love to eat before I die.
Though such an item is special, if you were to ask me if I will purposely make a special trip down again for it, I would most answer probably not as the queue had somehow horrified me.
Steamed Whole White Eel with Black Garlic Sauce is so soft, tender and the black garlic sauce is so flavoursome that some of my dining partners are literally licking the plate clean.
A specialty for good reason, the Deep Fried Pork Belly with Fermented Beancurd ($16 for small) was superb: it was flavourful, crispy and luscious.
Overall, it was a sumptuous CNY meal from TFK.
I find the chicken cutlet extremely oily and jelak that I only managed to stomach one piece. It did not help that there is only half a wedge of lemon to cut through all the grease.
Ah Tan Wings Damned if Singapore ain’t becoming Fried Chicken Inc already, seeing as how palates have been “expropriated” over tim...
Petite in size, but big in flavour, Ah Tan Wings are dangerously addictive. Shrimp paste chicken that is surf and turf exemplified, uniting the best of the sea and the land in one crispy celebration.
The nasi lemak ayam cabe ijo ($5.90) is quite decently priced for the large chicken leg given. I am interested to give their signature dish, the nasi lemak ayam taliwang a try on my next visit!
Just the other day, I was watching a video of a stand-up comedy by a Malaysian and she brought up that the nasi lemak we have in Singapore i...
To my surprise, it wasn't as spicy nor as sweet as I had imagined it to be, making it kinda pleasant to eat.
For the longest time ever, I remember that the only hawker food sold at Guan Heng Cooked Food is the Singapore style carrot cake but that’s ...
Having to endure a craving can be such a frustrating chore! My simple mind was hankering for a bowl of dry prawn noodle one Thursday afterno...
The Signature Noodles had a strong Japanese soy sauce and miso flavour, with some sweetness. The egg and sauce made the noodles smooth, rich and satisfying. The meatballs were fresh and bouncy, and there was also fishballs and Japanese cha shu. Not a bad one.
The signature noodle is served with a sous vide egg and their signature braised pork roulade, on top of the usual minced meat, pig's liver, meat ball and fish ball found in a traditional bowl of bak chor mee (okay, maybe not the fish ball).
If you’re in the area and looking for a classic or interesting bowl of Bak Chor Mee, 51 Noodle House is the place to be!
A That friend came over to Singapore for a vacation last week and being a good host; we had been bringing him to a number of dining establis...
my love for the lobster porridge at Orchid Live Seafood is well known among my peers and people who know me well would be aware my food reviews are hardly affected by the "environment". Taste matters more than anything.
Orchid Live Seafood is located amidst a lush green vegetable farm, and tucked away from the hustle and bustle of the city.
The soft radish cubes are fried with their home-made chili (if you opt for spiciness) and chye poh over a large skillet pan before beaten egg was added. Held together by the layer of egg, its exterior was fried to a smokey crisp without being oily.
I am keen to try the fried carrot cake with prawns next time round, so I guess I need to be back again!
The carrot cake here refers to steamed cakes made from rice flour, water and daikon (white radish, which in Chinese, is also referred to as carrot), wok-fried with eggs, garlic, chye poh (preserved radish) and other seasonings to create a hot, savoury snack.
I had a hard time finishing the broth given how porky tasting it was. Nonetheless, it's really a steal for S$7.90 and should the ramen craving strike again, i would likely go with the chef recommended tonkotsu gyokai ramen which is a mix of fish and pork broth.
Suparakki Ramen is cheap and accessible.
Though the seating area may get a bit cramped, we definitely wouldn’t mind coming back for such affordable and delectable ramen bowls.
We always see crowds at Sanook Kitchen and this time we went in. It’s a chain that has started to spring up in many malls.
Okay if there’s one thing that may not be recommended, it’s this Seafood Fried Rice with Shrimp Paste. The rice is fragrant and tasty with the shrimp paste, but it kinda felt rather ”empty” as there were but a few shreds of egg and a couple of prawns.
Only the tom yum fried rice is good. Flavourful with a nice wok hei. Well balanced of spiciness and sourness without being too heavy on one side.
Chong Pang Nasi Lemak should be a well-known nasi lemak in Yishun, especially for those deployed to Chong Pang camp.
It's a dilemma for me; to finish the chilli, i need rice but i am not going to have so much rice so late at night! p.s. the coconut milk rice was quite good but to me, my favourite is still Star Hup Lee Nasi Lemak in Yishun!
I like the kampung ambiance at Chong Pang nasi lemak.
Following the huge reception of YUN NANS Stonepot Fish that drew long queues and high traffic across Singapore, the restaurant is launching a new culinary sensation inspired by the brand’s signature steam pot chicken soup. Introducing its latest addition to the menu: the rich and creamy Stonepot Chicken Soup with Pig’s Stomach (Regular: $39.80; Large: $68.80) using a premium breed of chicken.
Press Release, SgFood, yun nans, chinese new year 2023
Quite an interesting concept which is similar to steamboat, just that it is over the built-in stone pot at each table in Yun Nans Stonepot Fish. The fish is definitely the highlight for me, and there is a good variety of side dishes to complement the fish. Worth a try if you have the time to queue (or try reserving a table online) and if you are in the area.
Service here is not the friendliest, but I can see why they do have a steady stream of customers. The cozy and tranquil space makes it a great place to catchup, get some work done, or to simply just chill.
What attracted me to this cafe is that it is an open concept and you can have a waterfront view of Yishun pond park. Slow bakes cafe bakery is located at Tzu Chi Humanistic Youth Centre.
Also, with an additional $4 top-up, you can get their Breakfast Set, with your choice of toast, two soft boiled eggs, and a drink.
This fairly known laksa stall offered the mild curry type of laksa. The laksa was thick and flavourful, yet not overly rich. The gravy was balanced with just the right levels of heat and lemak, and was light enough that I slurped up all the gravy. The unique crab stick added a nice sweetness. Very nice.
There is always a long queue at the stall, so be prepared to queue up for more than 20 minutes if you want to savour the delicious bowl of laksa.
I finished the whole bowl of laksa to the last drop, though I forgot to take a photo of the empty bowl to prove it 😂
Fried chicken wing is one of my favorite ingredients to have in nasi lemak but sadly, the one I had is scrawny and the texture on the drier side. The only consolation is the crispy batter that goes crunch with every bite.
This has got to be the cheapest epok epok I have ever bought considering the size is quite a decent one.
Residents in Yishun should be familiar with Pak Mandor Nasi Lemak at Yishun Street 61. Not only is the nasi lemak popular in the neighbourhood, it is also delicious and value for money.
Service was almost like in HK, somewhat indifferent. Instant noodles was well… instant noodles, with an interesting savoury satay beef that was more five spice beef sauce than nutty satay sauce.
Overall, it was one of the best HK café experiences that we have had in Singapore. LD gave the Chicken Chop Rice two thumbs up, while I enjoy the Beef Ball Brisket Horfun and Satay Beef Instant Noodle.
Friends Cafe HK serves up authentic Hong Kong Cha Chaan Teng delights at affordable prices at Springside Walk. Read more.
One Mouth Noodle offers a small menu of four noodle dishes: Hong Kong-style wanton noodle ($4.50), char siew wanton noodle ($4.50), Hong Kong-style dumpling noodle ($4.50) and Hong Kong-style beef brisket noodle ($5.50).
The handmade noodles were incredibly good; al-dente and light without the alkaline taste that some of my friends dislike! I can't finish it in one mouth as i would like to take my time to slowly savour it!
For a wanton noodle stall that makes their own char siew and noodle, $4.50 is a fair price to pay and I am glad the young towkay is keeping traditions alive.
Nasi Padang is like the Malay equivalence for the Chinese mixed vegetables rice and nasi ambeng, with origins from Indonesia, is similar but...
Food at Coba Coba is halal-certified Indonesian cuisine, focused on Nasi Padang or Nasi Ambeng. With a selection of over 15 dishes that change daily, there's sufficient reason for repeat visits.
Prices are comparable to other such stalls, budget about SGD $11 per person for a meal here.
今天介紹的美食地址:怡保咖喱麵豬腸粉Ipoh Curry Noodle Chee Cheong FunAddress： 1 Yishun Industrial Street 1, Stall 10, Singapore 768160 (Soon Hong Eating House)**美食的網站：https://...
The curry was still sufficiently fragrant and lemak without being too spicy though. The pork skin was qq and spongy, and soaked up the curry nicely though, and the char siew was very good, tender and fatty, sweet and caramelised, almost charred – solid.
Ipoh Curry Chee Cheong Fun adds to the ever-growing list of authentically Malaysian eateries popping up around Singapore, ever so important for those who might be homesick and unable to travel back across the Causeway for just that little taste of home.
Formidable looking and juicy, but average and slightly bland tasting burger, with the flavours not coming through. This was apparently helmed by an ex-Marche chef.
With its superb classic western fare and innovative fusion creations, you will be coming back whenever you need to satisfy your Western food cravings.
I’d say Shaker Lakers is definitely worth a visit if you live in the North. I’d gladly order the linguine and chicken cutlet again.